Combine the raspberry jello powder with 1 cup boiling water. Stir until the mixture is completely dissolved. Add 1/2 cup cold water and stir.

Let it cool at room temperature, about 15-17 minutes.

Add 1/2 cup heavy cream and stir well.

Spread a layer of the crushed biscuits in individual serving cups.

Evenly divide jello mixture over the crushed biscuits.

Chill in refrigerator until set. Garnish with whipped cream before serving. Enjoy!